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keepquiet

Singapore-Style Soft Cooked Eggs With Kaya Jam and Toast

...recipe is missing the cube of salted butter slabbed onto the kaya toast, at least done the traditional way. also, what bread did u use in the picture? thks

Giveaway: Win a Super-Fast Thermapen Thermometer

Giveaway: Win a Super-Fast Thermapen Thermometer

Giveaway: Win a Super-Fast Thermapen Thermometer

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

Seriously Delicious Holiday Giveaway: The Baking Steel

Cook the Book: 'Japanese Soul Cooking'

Saba fish, grilled

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

Cook the Book: 'Maximum Flavor'

Paneer?

I made palak paneer with feta cubes. They hold their shape whee when cooked. They do have their own rich briny flavor compared to paneer which really is more cottage cheese in taste.

Cook the Book: 'Try This at Home' by Richard Blais

Loaded potatoes, but w pumpkin instead

Warming up cold-brewed coffee

So i have some coffee powder sitting in the fridge right now. we'll see how it goes. at this point, i cant shell out even 10bucks for any coffee equipment, so no press, chemex, grinder, dripper etc.
if Anyone has any idea to brew hot coffee hacker style? Please, share!

Protein for Bodybuilding

Vital wheat gluten for seitan ; tvp/textured vegetable protein, milk, cottage cheese

Holiday Giveaway: The Amazing Thermapen Thermometer

Holiday Giveaway: The Amazing Thermapen Thermometer

Recipe pet peeves

Lack of pictures (don't believe that the author really did make the recipe without photo evidence); serving size( esp. Baking recipes tht do not specify pan size); ingredients listed in random order

Serious Holiday Giveaway: The Baking Steel

oat nutrition: steel-cut, rolled or doesn't matter?

There are numerous studeies on the relationship bw oats and cholestrol, this one i linked here is a more recent study
http://www.nutritionj.com/content/10/1/130, they have the full study there in PDF .

Pretty sure your friend's claim is more of hearsay than science based.

oat nutrition: steel-cut, rolled or doesn't matter?

soluble fibre , which is present in oats, has shown to lower cholesterol( specifically LDL or low density lipoprotein cholesterol - the so called bad cholesterol; though i have my own reservations wrt to this). the type of soluble fibre is called beta-glucan.

steel cut oats may be more "whole" but that I have yet to see any studies have proven steel cut oats to be more nutritious. Maybe ask your friend where she derived her conclusion from.

The Vegetarian Agenda--How to Push It

Agree w dashofginger

There are many great vegetarian dishes, I even enjoy mock meat like seitan, but meat and seafood have a different texture, taste and mouthfeel that cannot be found in vegetarian only food.

Think about it the other way, have you ever had meat so delicious and good that it can convince you to give up all vegetables and be a carnivore ? No matter how freakin good that meat/fish dish was, I doubt it is good enough for one to say that they can permernantly not ever touch vegetables again.

Holiday Giveaway: The Amazing Thermapen Thermometer

Name Six Herbs/Spices

Chili powder
Sichuan peppercorns
Cinnamon
Cardamom
Nutmeg
Dried Lemon peels

Seriously Delicious Holiday Giveaway: The Baking Steel

yogurt/fromage blanc sauce base, fresh chilies, onions - all before hitting the oven.

Most annoying food personalities

Padma on top chef. Does she count?

Warming up cold-brewed coffee

I'm a college kid. I have no coffee making equipment , not even filter paper. Can I make cold brewed coffee -since it doesn't involve any coffee specific equipment- then heat it up for a hot coffee? How would the flavor profile be affected?
I am a recent coffee convert since starting college.

Preserving/curing/pickling already frozen fish

I have alot( like 5++kilos) of frozen fish. I have no more storage space in my freezer. How can i preserve these frozen fish in a way that would not require refrigerating them?

I was thinking of smoking but then smoked fish needs to be refrigerated. Anyone has any preservation method or recipes for frozen fish?

Identifying style of omelet; creamy egg white scramble

What's the name of the style of omelet that has like a runny scrambled egg interior?

Not the rolled type or the foldover type where eggs are spread out in the pan, fillings added to one half ,then folded over to over the toppings with the other half.

Also, creamy egg white scramble are quite impossible due to the lack of fat right? I was thinking of blending whites + yogurt + xanthan gum, then cook and stir over low heat. Is this dumb or possibility of finally getting some creamy whites?

Btw, will adding baking powder to my eggs allow me to create fluffy scrambles?

Can whipped cream stabalised with gelatin be re-whipped?

I was thinking of making ice cream with whipped cream. Since I don't have an ice cream maker, I want to use the freeze and churn(hand held mixer) and freeze and churn method.

Will I lose volume if I stabalise the cream w gelatin before adding it to the base, freeze, then churn ?

Does the above make sense?thnks

mature or immature fava/broad beans

how do you tell apart mature and immature fava beans/broad beans?.

I have a bag of frozen broad beans. it does not say mature or immature and they are not in pods.

I also have a bag of dried broad beans. They have a dull greenish colour.

I would like to know if they are mature or immature. since the nutritional difference b/w the two arehuge, the immature has like 1/5 of the calories of the mature beans( based on weight).

thanks for the help people!

Custard pie too runny. what to do?

How do you gauge weather a stove top custard is thick enough for a no-bake custard pie such that when it gets sliced( after cooling) it would not be too runny?

i cooked my custard till it coated the back of a spoon and left a trail when stirred but it was still too runny. it definitely was thick, but not slice-able, i would say more suitable for individual tarts

does the custard need to pull away from the sides like a choux pastry? i was worried it would become too firm.
any help greatly appreciated!


btw, what is the difference between a custard and cream pie?

How to cool cake after baking:Japanese cottonsoft cheesecake

I'm confused as to which is the correct/better method to cool a Japanese cottonsoft soufflé cheesecake. Some recipes calls for the
1)cake to be cooled in the oven (rationale: drastic change in temperature causes the cake to collapse)
Eg : http://www.thecookbookchronicles.com/blog/?p=3906, http://lilyng2000.blogspot.com/2005/10/cotton-soft-japanese-cheesecake.html
While other calls for the cake to be unmoulded immediately (rationale : Allowing cake to sit in mould causes cake to sink)
Eg: http://wendyinkk.blogspot.com/2010/05/japanese-cotton-cheesecake-with-fresh.html, http://mybakingcottage.blogspot.com/2008/01/japanese-souffle-cheesecake.html

So which is it?, both sounds logical to me...I would love to bake a real good Japanese style cheesecake
Any advice /input out there???
Thanks

Japanese cottonsoft cheesecake, help! Feeling confused....

I'm confused as to which is the correct/better method to cool a Japanese cottonsoft soufflé cheesecake. Some recipes calls for the
1)cake to be cooled in the oven (rationale: drastic change in temperature causes the cake to collapse)
Eg : http://www.thecookbookchronicles.com/blog/?p=3906, http://lilyng2000.blogspot.com/2005/10/cotton-soft-japanese-cheesecake.html
While other calls for the cake to be unmoulded immediately (rationale : Allowing cake to sit in mould causes cake to sink)
Eg: http://wendyinkk.blogspot.com/2010/05/japanese-cotton-cheesecake-with-fresh.html, http://mybakingcottage.blogspot.com/2008/01/japanese-souffle-cheesecake.html

So which is it?, both sounds logical to me...I would love to bake a real good Japanese style cheesecake
Any advice /input out there???
Thanks

Making a layer cake but don't have enough pans...help please!

Hey guys and gals,
So I really want to make a layer cake but I don't have enough pans to bake 3 seperate layer. Was thinking of baking one really tall cake and then splitting the cake horizontally into 3 layers. Any idea how to convert layer cake recipe to do this? Like how much longer to bake and all? Thank you!

storing homemade lowfat+lowsugar ICE CREAM

whenever i make low fat+low sugar ice cream ( done w/o ice cream maker, i use the freeze and stir method), it basically turns to ice the following day. thus, i was thinking of doing this to store the ice cream:

ice cream in ice cream container, then placing the ice cream container in a bag of salt before placing it in the freezer

my rationale is that the salt will lower the freezing point of the ice cream, so it should prevent the ice cream from turning into ice too easily.is this a good idea?,your thoughts?

was also thinking about lining the container with wax paper, would this help?

or does anyone have any solution wrt to storing low fat+low sugar ice cream?...thanks guys!

saving my cake-too sweet!

help!, i baked a cake and it was really cloyingly sweet. what can i use it for now?. don't want to throw away the cake.
its sweet but i pretty use i can use it for other purposes...(like crumbling it into tart yogurt?)
thks guys!

cooking lean game( ostrich, kangaroo)

hi, so i have some ostrich. how do i cook it so it does not taste like rubber tyre. i cooked some ostrich and kangaroo meat recently and they were really tough. i just seared them for like a min on each side.
is brining the key?would oven braising low and slow be the way to go? help!?!

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